3. Stack 2 phyllo sheets, and brush top with sesame oil. Add 2 more sheets, and brush with sesame oil. Continue layering 2 sheets at a time, brushing top with oil, until you have a 10-sheet stack. Repeat this process to make second 10-sheet stack. Invert phyllo stacks oil side down into prepared pan, overlapping by 1 inch to cover entire pan. Gently press phyllo into pan bottom, and trim long edges with scissors so that crust extends about 1/2 inch above pan rim. Use trimmings to extend crust in any places where it’s too short by pressing them oil side down onto existing crust.

4. Spoon mushroom mixture into crust.

5. Pulse milk, eggs, and 4 oz. goat cheese in food processor until smooth and combined. Season with salt and pepper, if desired. Pour over mushrooms in phyllo crust, and dot top with dollops of goat cheese (if using). Bake quiche 45 to 50 minutes, or until filling is set and browned on top. Cool 5 minutes, then remove from pan to serve.

Pilafs are made by sautéing rice with vegetables and seasonings, then steaming the mixture in enough liquid for the grains to get tender without turning to mush. Button mushrooms can stand in for shiitakes; you can also replace bok choy with any quick-cooking vegetable (e.g., ...read more

Quiche makes a comforting main dish for a family supper or a casual dinner party. Save time by making and baking the wholesome Basic Pie Pastry (linked in Step 1) 24 to 48 hours ahead of time. You can even prepare the sautéed mixture in advance—just refrigerate until needed. ...read more

In this recipe, bok choy is sautéed like Swiss chard, then folded into pasta, Italian-style. For the best texture, choose larger bunches of bok choy, which will remain crisp-tender after cooking. ...read more